lunch · everyday
Crispy roast pork bánh mì
Crackling-skinned roast pork belly in a crisp baguette with pâté, quick-pickled carrot and daikon, cucumber, chiles and a pile of herbs.
- Time
- 150min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat and soy.
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Shopping list
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Equipment
You'll need: Oven, Skewers.
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Method
-
1
Pat the pork dry. Poke the skin all over with a skewer. Mix the salt, five-spice, sugar, white pepper and garlic powder and rub it into the meat side only.
-
2
Brush the skin with vinegar, rub with a little salt and refrigerate uncovered overnight if you can.
-
3
Pickles: dissolve the sugar and a pinch of salt in the rice vinegar with 120 ml warm water. Add the carrot and daikon for at least 30 minutes.
-
4
Roast the pork skin up at 160°C (325°F) for 1 hour, then at 230°C (450°F) for 25-30 minutes until the skin puffs and crackles. Rest and slice.
-
5
Warm the baguettes in the oven until the crust crackles.
-
6
Split the rolls, spread with pâté and mayo, add the pork, a few dashes of Maggi, pickles, cucumber, chiles and herbs.
